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These knives were made for a friend. The handles are made from off-cuts from the counter of his music store, Metropolitan Music in Seattle, WA. The wood is sycamore which, as it turns out, is not nearly as easy to polish as it's close relative, maple. The blades are Helle stainless from Norway. The sheaths are made of vegetable tanned, 5/6, tooling shoulder, stainless wire and waxed poly thread. My favorite of this run is #5 (third of the filet knives.)
The handles were done this time by grinding a copy of the Helle blade tang from mild steel. I drilled a rough slot in the handle blanks with a 1/16"x6" drill and then burned out the recess for the tang to size by heating the faux tang to cherry red and driving it into the drilled slot. This technique seems to make a much tighter fit to the tang without the disadvantage of the weakness of a glue joint in the handle. It brings the disadvantage of leaving a burn discoloration in the handle around the knife blade.
The handles and sheathes were finished with a combination of linseed oil and Beeswax thinned with turpentine.
MÊS RISQUÉ! Tô tentando fazer a fila andar de qualquer jeito!
Esse é da saga "por que não te usei antes?". É bem arregalado, mas eu amei!
I'm taking the advanced filet crochet class at CrochetVille. This is the results after week one :)
The one on the left was really tough, it uses blocks for increase and decrease. I struggled a lot, but got the hang of it after a lot of unravels!
The one on the right was much easier, it's open mesh increases and decreases.
Neither one is blocked yet.
Sur la lancée, une petite assiette avec un filet de requin.
Plutôt petit puisqu'il ne s'agit là que d'un morceau, Lyra en ayant eu une partie également.
Pourquoi faire compliqué quand on a de bons produits?
Un filet de requin, un citron vert, du poivron et "quelques" pignons grillés. Voila! pourquoi chercher plus loin ?
Et attention! on ne touche pas à mes pignons... miammmmm...
The potatoes tasted like twice baked potatoes, the gorgonzola cheese crusted on top was ridiculously amazing, and the broccoli wasn't getting enough of my attention
Tender beef grilled to perfection, served on a bed of fresh spinach and topped with mushroom ragout, caramelized shallots, accented with a red wine reduction and Mascarpone cheese beignets.
...nothing like filet mignon...at the truck stop...
**update** this sign now says "country cooking" I guess filet mignon was too high class...
Pattern from Lacework Netting Background 100 (Japanese). Size 30 crochet cotton.
I had a real blast making this cute little apple! I had never done lacets before and I like how they turned out. This is supposed to be a coaster according to the pattern book, but I'm thinking of using it eventually as an applique on something else.
Je vous remercie de vos visites et de vos gentils commentaires.
Thank you for your kind comments...
Jean-Jacques